Home › The World's Kitchen › Rechauffe of Mutton with Rice

Rechauffe of Mutton with Rice

Cut in half-inch-square pieces all meat from leg of mutton left over from yesterday. Heat in a small saucepan an ounce butter, add one finely chopped white onion and cook for five minutes, stirring well once in a while. Dredge in one ounce flour, stir well, then pour in a pint broth, mix well and let boil for ten minutes. Add mutton, season with a teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg, mix well, then slowly cook on range for thirty minutes, occasionally mixing. Dilute an egg yolk in two tablespoons cream, add to mutton, then mix while heating for two minutes. Dress a boiled rice on a hot dish crown-like, pour mutton in centre and serve.